Mulled White-Wine Sangria

Name: Mulled White-Wine Sangria
Ingredients: 1 cup water; 0.5 cup honey, preferably orange-blossom; Zest of 2 lemons, cut into long strips; 0.25 cup fresh lemon juice (from 2 lemons); 4 whole star anise; 4 cinnamon sticks; 12 whole cloves; 2 bottles dry white wine, such as Sauvignon Blanc; 1 cup orange Muscat, such as Essencia; 1 Golden Delicious apple, cored, halved, and thinly sliced; 1 Bartlett pear, cored, halved, and thinly sliced; 2 lemons, preferably Meyer, thinly sliced crosswise; 12 kumquats, thinly sliced crosswise

3.3

(356)

3 Reviews

By

Martha Stewart Test Kitchen

Updated on January 22, 2019

Servings:

12

Punch is easier to prepare than individual cocktails -- especially when entertaining a crowd.

Ingredients

1 cup water
½ cup honey, preferably orange-blossom
Zest of 2 lemons, cut into long strips
¼ cup fresh lemon juice (from 2 lemons)
4 whole star anise
4 cinnamon sticks
12 whole cloves
2 bottles dry white wine, such as Sauvignon Blanc
1 cup orange Muscat, such as Essencia
1 Golden Delicious apple, cored, halved, and thinly sliced
1 Bartlett pear, cored, halved, and thinly sliced
2 lemons, preferably Meyer, thinly sliced crosswise
12 kumquats, thinly sliced crosswise

Directions

Bring water, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves to a simmer in a large saucepan over medium heat. Reduce heat to low, and cook for 15 minutes.
To serve cold: Mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, and serve with ice. To serve hot: Heat spice mixture and wines in a large pot over low heat until heated through. Add fruit, and divide among mugs.

Originally appeared: Martha Stewart Living, December 2008